Grease six 10cm loose-bottomed tart pans. Whiz flour, butter and cheddar in a food processor with a pinch of salt until mixture resembles fine crumbs. Add 1 egg and whiz until the mixture just comes together. Shape into a ball, enclose in plastic wrap and chill for 30 minutes.

Step 2

Roll out pastry on a floured work surface until 5mm thick. Use pastry to line the tart pans, then chill for 30 minutes.

Step 3

Preheat oven to 200°C. Line pastry cases with baking paper and fill with baking weights. Bake for 10 minutes, then remove weights and paper and bake for a further 2 minutes or until golden and dry.

Step 4

Divide 50g cheese among tarts. Beat remaining 2 eggs with extra yolk and creme fraiche. Season and pour into tart cases. Bake for 10 minutes or until set.

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